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Food Additives & Contaminants: Part B
Surveillance
Volume 5, 2012 - Issue 4
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Original Articles

Determination of nickel in Polish brands of margarines

Elżbieta Łodyga-Chruścińska Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, PolandCorrespondence[email protected]
,
Anna Sykuła-Zając Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland
&
Dorota Olejnik Faculty of Civil Engineering, Architecture and Environmental Engineering, Technical University of Lodz, Lodz, Poland
Pages 251-254 | Received 27 Sep 2011, Accepted 09 Jun 2012, Published online: 30 Jul 2012
 
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Abstract

Nickel is used in the production of margarine as a catalyst for hydrogenation. This may lead to the presence of its residues in the products and could cause allergic reactions. Therefore, monitoring of this metal in foods is essential for consumers. The described liquid sampling AAS procedure allows product control. Nickel was determined in 10 brands of margarine, and only in 3 samples its content was below the acceptable limit of 0.2 mg kg−1.

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